Mix flour, cinnamon, baking powder, soy flour and salt.
Mix margarine and sugar until fluffy with the soy milk. Add the flour mixture little by little and fold in walnuts and carrots.
Add the dough into the pan and bake about 25 minutes (depending on the form used and thus on dough thickness). Let cool.

Glaze: Stir soy cream and margarine til creamy, strain icing sugar and vanilla. Spread on the cold cake. The best way to get a solid glaze is to put the cake in the refrigerator.

Mix flour, soy flour and cocoa.
Mix sugar, vanilla, soy milk and mashed banana until fluffy/creamy (very important, otherwise the dough falls apart during baking). Add the melted margarine and stir well, add the flour mix and stir again. Put the dough into the prepared pan and bake about 20-25 minutes. DO NOT LEAVE IT TOO LONG! The dough should not be completely baked through.

When the cake has cooled, it can be coated with the glaze:
Melt the margarine in a small saucepan, stir gradually in the other ingredients.
Heat gently, but do not boil.
Cool the glaze briefly, spread on the cooled cake and solidify in the refrigerator.

For the dough mix flour, baking powder, soy flour and sugar, gradually add the soy or coconut milk and stir in the vinegar. Put the dough on a tray or in a springform pan (26 cm).
For the first glaze mix 1 dl sugar with 1 dl grated coconut and sprinkle over the dough. Bake at 180 °C about 30 minutes.

For the second glaze: heat soy cream / coconut milk with the chocolate cream and pour on the hot cake. Bake again for 10-15 minutes in the switched-off hot oven.
Remove the cake when the cream has been infiltrated. Let cool and eat!

You can make the glaze without the chocolate cream. Be experimental! :)
If you use soy milk for the dough the cake is relatively solid, with coconut milk it is juicy and slightly more compact.

(If you want to soak the chickpeas yourself, you should leave 200 g dried chickpeas for about 12 hours in 600 ml of water (or more). The next day: Simmer the chickpeas for 60-90 minutes with some vegetable stock.

Stew onions, garlic and carrots in margarine for 5 minutes until al dente.
Blend the drained chickpeas and add all other ingredients. Blend until smooth, let it cool in the refrigerator.